Name: Super-green curry with quinoa rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 75g quinoa; 75g rice; 1 tsp oil; 1/2 red onion chopped; 1/2 tsp cumin seeds; 50g kale; 150g baby spinach leaves; 1/4 tsp turmeric; 400g can chickpease drained; squeeze lemon juice to serve; 1-2 tsp olive oil; 5 garlic cloves thinly sliced; 1 red chilli thinly sliced

Super-green curry with quinoa rice

I’ve used chickpeas in this, but the curry base is adaptable; just add your choice of protein. A squeeze of lemon adds vitamin C to aid iron absorption and mixing quinoa with rice increases your intake of high-fibre wholegrains and protein.

50 min total 20 min prep 30 min cook 2 507 cal

Instructions

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1 In a large microwave-safe bowl, combine the quinoa and rice. Wash and rinse three times. Add 320ml boiling water, cover and microwave on high for 10 mins. Leave to rest for 5 mins, then fluff with a fork.
2 While the rice cooks, heat the oil in a large pan over medium heat. Fry the onion for 5-7 mins until soft and lightly browned. Add the cumin and stir for 1 min to prevent burning.
3 Add the kale, spinach, turmeric, and a pinch of salt. Pour in 250ml boiling water. Cover and cook for 10-15 mins, stirring halfway.
4 Transfer to a blender, leave to cool for a few minutes, then blend until smooth. Return the mixture to the pan and stir in the chickpeas. Cook on low for 5 mins to heat through.
5 Heat the oil for the tadka in a pan over medium heat. Fry the garlic and chilies for 2-3 mins. Quickly pour over the curry. Serve with rice.